Steamed Fishballs
By: Anonymous
Published: Saturday, February 13, 2010 - 9:13pm

Ingredients




2 Or
3 Dried black mushrooms
1 pound Fish fillets
cup Smoked ham
cup Bamboo shoots
cup Chinese cabbage
1 Or
2 slcs Fresh ginger root
1 tablespoon Cornstarch
1 tablespoon Sherry
teaspoon Salt
1 dsh Pepper
1 Egg white
1 cup Stock
teaspoon Salt
tablespoon Cornstarch
1 tablespoon Water

Preparation

1 Soak dried mushrooms. 2 Cut fish in strips 1-inch long. Cut ham, bamboo shoots, Chinese cabbage and soaked mushrooms in similar strips. 3 Mince ginger root; then combine in a deep bowl with cornstarch, sherry, salt, pepper and egg white. Add fish strips and toss gently to coat; then add ham and vegetable strips, tossing to coat. Form into walnut-size balls and place in a shallow heatproof dish. 4 Steam until done (about 7 minutes). See "How-to Section". 5 Heat stock in a saucepan and add remaining salt. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over fishballs and serve. 6 NOTE: Unlike the minced fishballs, these, which are made with fish strips, have a ridged surface. This dish is also known as Rainbow Fish or Yangchow Fishballs. VARIATIONS:1. For the Chinese cabbage, substitute fresh spinach. 7 In step 3, add 2 teaspoons oil to the cornstarch-sherry mixture.